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Ms. Corfu’s Beef Rolls
These beef rolls are made from thin slices of beef, stuffed with a bacon an onion mixture. After they are rolled, they are browned and then simmered in a tomato sauce gravy.
The recipe is listed under Elvezia Corfee, but her last name is actually Corfu.
Recipe
From a piece of beef, preferably rump, cut off eighteen slices one eight of an inch thick and about four inches square. Lay aside and prepare a filling of one-eight pound of diced bacon and same amount diced onion, seasoned to taste; mix well, then put a pinch in the sliced beef. Roll up like jelly-roll, roll in four, then lay two together and put toothpicks in them to hold in place. Fry in hot lard until brown; meanwhile, in another kettle, have ready a gravy consisting of a little tomato sauce and broth well seasoned. When all are fried lay in the gravy and boil slowly for three-quarters of an hour. When done remove gravy, pour over the meat, which should be served with mashed potatoes.
Elvezia B. Corfee, 123 Washington street, Petaluma – San Francisco Chornicle – 20 Apr 1919
Beef Rolls by Ms. Corfee
Beef slices stuffed and rolled with a bacon and onion mixture
Ingredients
- 18 slices beef 1/8" thick and 4" square
- 1/8 pound bacon diced
- 1/8 pound onion diced
- lard or butter enough to brown beef
- 8 oz tomato sauce
- 4 oz beef broth
Instructions
-
From a piece of beef, preferably rump, cut off eighteen slices one eight of an inch thick and about four inches square.
-
Lay aside and prepare a filling of one-eight pound of diced bacon and same amount diced onion, seasoned to taste; mix well, then put a pinch in the sliced beef. Roll up like jelly-roll, roll in four, then lay two together and put toothpicks in them to hold in place.
-
Fry in hot lard until brown; meanwhile, in another kettle, have ready a gravy consisting of a little tomato sauce and broth well seasoned.
-
When all are fried lay in the gravy and boil slowly for three-quarters of an hour.
-
When done remove gravy, pour over the meat, which should be served with mashed potatoes.
